Loaded Superfood Chocolate Bark

Note The recipe can be easily doubled, tripled, quadrupled, etc. Not to mention you can tweak it as much as you like. Be creative!


Makes about 2 lbs of bark

2 jumbo Medjool dates, pitted

2 to 4 tablespoons of water

15 oz dark chocolate (I used Green & Black's Organic Dark Chocolate 70%), roughly chopped

1 cup almonds, divided

½ cup goji berries, divided

4 tablespoons hemp seeds,divided

Sea salt flakes to taste


Line a baking sheet with parchment. Set aside.

Using a sharp knife roughly chop the dates.

Place a medium size heatproof bowl over a pot of barely simmering water, making sure that the bottom of the bowl doesn’t touch the boiling water.

Place chopped dates and 2 tablespoons of water in the bowl and stir with a fork until dates are reduced to a smooth paste (depending on the quality of the dates used, you might need to add more water — one tablespoon at a time.)

Add chocolate, stirring until melted and fully combined with date paste.

Remove from the heat and with the help of a spatula fold in ½ cup of almonds, ¼ cup of goji berries, and 2 tablespoons of hemp seeds.

Spread onto the prepared baking sheet in an even layer to desired thickness.

Scatter remaining almonds, goji berries, hemp seeds, and sprinkle a couple of pinches of salt flakes.

Using a small spoon, gently press down the superfoods into the chocolate.

Refrigerate the bark for about 30 minutes, until hardened. Invert the bark onto a work surface. Remove the parchment paper, break into pieces and store in an airtight bag or container in the refrigerator for up to 2 weeks.